Nutella PalmiersPosted 22 December 2010 by Debbie
Palmiers are not only tasty, they’re really quick and easy to make, especially if you use ready-made puff pastry! (Homemade puff pastry will make them even more delicious though…) My first attempt – nutmeg and white chocolate palmiers – were lovely, but not too pretty. These nutella ones were definitely an improvement, but more practise may be needed! A major selling point is, of course, that they are made of nutella… lovely chocolatey, hazelnutty, gooey nutella…
Ingredients (makes about 20):
- 500 g puff pastry
- 200 g nutella
- A little icing sugar to dust surface with
Dust your surface and rolling pin with a little icing sugar. Roll the puff pastry out into a rectangle, a few millimetres thick. Try to keep it in a neat rectangle, and trim it with a knife if necessary. Spread nutella over the puff pastry.
Roll the pastry from one edge to the middle, and then repeat from the other side. Stick the two sides together using milk, water or nutella. Wrap the pastry in cling film and refrigerate. It should be a kind of double-spiral sausage shape. When the pastry is quite firm, slice up the sausage into individual palmiers. It doesn’t really matter how thick (I went for about 5 millimetres), you can experiment to find the best thickness. try to make them all the same though so that they cook evenly. Bake the palmiers on a prepared baking sheet at 220° C for 5-10 minutes, or until puffed up and golden.